Rainbow collard green spring rolls with shrimp

Rainbow collard green spring rolls with shrimp! Layers of tangled crunchy veggies, perfectly pan seared shrimp, spicy mayo, all tucked inside some SUPER HEALTHY collard green wraps!

Author: Nyssa Tanner
Yield: 8 pieces


for the wraps

1 bunch of collard greens, about 8 large leaves (double that amount if your leaves are pretty small, as you may need to layer 2 for one wrap)
1/2 lb raw white shrimp, peeled and de-veined
1/2 tsp salt
1 tsp coconut sugar
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 tbsp avocado oil
1 cup shredded romaine lettuce
1 cup shredded purple cabbage
1 carrot, peeled and shaved into ribbons
1/2 a large cucumber, seeded and cut into matchsticks
1 small red pepper cut into matchsticks
1/4 cup thinly sliced red onion
a handful of fresh herbs (I used mint and cilantro)
sesame seeds

spicy mayo

3 tbsp high quality mayonnaise
1 tsp asian hot sauce
can substitute (or add!) avocado

dipping sauce

2 tbsp coconut aminos
1 tbsp coconut vinegar (or another vinegar – white or rice vinegar would work best as a substitute)
juice of 1 lime
1/2 tsp sesame oil
chili flakes
sesame seeds

Read more at nyssaskitchen.com



Stay Fancy! ;)

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